Gluten Free Savoury Porridge (Congee)

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

 Yeaaaaaaah...it's congeeeeeeeee!!!

Another in the series of using Delicious Alchemy's, Gluten and Dairy Free products.

Remember there is still time to grab your discount! copy and paste this code 'KITCHEN' at checkout! valid till end of April.

Super excited, as this is one of my favourite go to dish, like miso soup when I'm feeling a bit blah. Or fried dumplings and greens when I feel a need for some soul comfort, or kimchi and rice when I fancy me time.

This really is soul food, for when you are feeling under the weather. And just want to eat something that makes you feel like you're being hugged on the inside.

This is what does it for me...

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

which food or dish makes you feel like you're being hugged on the inside?...could be a fry up, or waffles with bacon and maple syrup.

I have friends who think my choice of comfort food is laughable, because to them "it's too healthy". But why should comfort food be "junk-food" why can't it be nutritious and comforting. Anyway, at a baser level I just know what I like and that's that - each to their own I say! tucking into my bowl of congee.

If you fancy joining me on a congee hugathon...here is the recipe.

Ingredients
serves 4

• 1 cup rice flakes
• 4-6 cups vegetable stock or water (depending on how thick you like the porridge)
• 1 can light coconut milk
• 8 king prawns, deveined 
• 1 leek, cut into small pieces
• 2 eggs
• mixed herbs

Mixed Topping

• 1 tablespoon sesame seeds
• 1 red chilli, deseeded and chopped finely
• 2 large spring onion or sweet shallot, finely chopped
• 2 celery stalks, washed and finely sliced
• 6 Sugar snap peas, cut in thin strips
• Handful sprouted broccoli florets, cooked in the microwave for 2 minutes
• 1/2 cup frozen green peas, defrosted in hot water for 5 minutes
• 1/2 cup frozen sweet corn, defrosted in hot water for 5 minutes

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Sauce

• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon fish sauce

Mix together and set aside for serving



Preparation

Bring the coconut milk and stock to the boil, stir in the rice flakes and continue stirring with a wooden spoon, reduce to a simmer.

Cook over gentle heat uncovered stirring occasionally.

Add the prawns once the mixture has started to thicken, stir in the leek pieces and mixed herb.

Add the egg after 3 minutes and stir through but not so it is totally mush, just to break up the yolk abit. 

Remove from heat once the whites have cooked through.

You are now ready to prepare your array of toppings and enjoy this delicious savoury porridge.


To serve, stir in the soy sauce, fish sauce and sesame oil mixture. 

Place a little of each topping on top of the porridge and tuck in.

Done!

Here is the link  to KitchenTakeovers on  BBCFood 

 Bon Appétit!!

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!







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